Cooking fragrant beef stroganoff can whisk you away to the cozy kitchens of top culinary minds, and this Gordon Ramsay Beef Stroganoff Recipe is no exception. With tender rib-eye steak, earthy mushrooms, and silky sour cream, this dish comes together in about an hour and is sure to impress. The combination of searing the beef and gently simmering the sauce creates layers of flavor that are truly delightful.
This recipe is perfect for anyone craving a comforting meal on a chilly evening or looking to wow guests during dinner. It’s an excellent dish for entertaining, and leftovers can be stored in the fridge for a couple of days without sacrificing flavor.
Why You’ll Love This Recipe
- The rib-eye steak provides incredible tenderness and flavor.
- The creamy sauce envelops the noodles beautifully for a satisfying texture.
- You can have this dish ready in under an hour.
- The combination of ingredients results in a robust, savory flavor profile.
What You’ll Need
Gather everything you need to create this delicious meal.
For the Beef
- 600 g / 1 lb 5 oz rib-eye steak, trimmed and pounded ¾ cm thick
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
For the Vegetables
- 300 g / 10 oz cremini mushrooms, sliced ⅛-inch thick
- 1 medium onion, thin-sliced
For the Sauce
- 1 Tbsp Dijon mustard
- 150 ml / ⅔ cup full-fat sour cream
- 500 ml / 2 cups low-salt beef broth
- 2 Tbsp butter
- 1 Tbsp plain flour
For Searing
- 2 Tbsp neutral oil, for searing
For Serving
- Chopped chives, for garnish
- Egg noodles or tagliatelle, for serving
Use vegetable broth for a lighter version.
Substitutions & Swaps
- Rib-eye steak can be swapped for sirloin.
- Cremini mushrooms can be replaced with button mushrooms.
- Full-fat sour cream can be substituted with Greek yogurt.
- Neutral oil can be replaced with olive oil for more flavor.
How to Make It
Follow these simple steps to create the perfect beef stroganoff.
1. Prep beef
Pound the rib-eye steak, slice it into strips, and season with kosher salt and freshly cracked black pepper.
2. Sear batch 1
Heat 1 tablespoon of oil over high heat; sear half the beef for 30 seconds per side, then transfer to a plate.
3. Sear batch 2
Add the remaining oil to the pan; repeat the searing process with the rest of the beef and set aside.
4. Brown veg
Lower the heat and melt the butter; add the sliced onion and cook for 1 minute before adding the mushrooms. Cook for 4 minutes until golden.
5. Make roux
Sprinkle the flour over the veggies and stir for 1 minute to combine.
6. Deglaze
Add ½ cup of beef broth to the pan and scrape the fond from the bottom; once smooth, add the rest of the broth and the Dijon mustard, then simmer for 5 minutes.
7. Finish sauce
Remove the pan from heat and stir in the sour cream until the sauce is silky smooth.
8. Warm beef
Return the beef and its juices to the pan, heating over low for 1 minute.
9. Serve
Ladle the stroganoff over buttered noodles and top with chopped chives.
How to Store It
Fridge: Store in an airtight container for 3 days.
Freezer: No, dairy may separate upon thawing.
Reheat: Gently in a saucepan over low heat for 5-7 minutes.
Tips for Best Results
- Always pound the rib-eye evenly for uniform cooking.
- Don’t overcrowd the pan when searing the beef to ensure a good crust.
- Use low-salt beef broth for better control over seasoning.
- Stir the sour cream in off the heat to prevent curdling.
Serving Suggestions
- Serve with buttered egg noodles or tagliatelle.
- Pair with a crisp green salad for balance.
- Enjoy with a glass of red wine to enhance the flavors.
